Classic French desserts are now just a few steps away! We’re talking about the beloved French crepe recipe with its ultrathin quality that comes with a wide range of fillings, one of which we cover right here. We're taking the basic crepe recipe and elevating it to a fruity dessert perfect for breakfast ranging from kiwi, banana, and strawberry crepe recipe. Try these variations of a stuffed crepe recipe, with fruit filling for a nutrientboosting start to the day.
1. Banana Crepes
(Serves 6)
Ingredients:
- 120 gm allpurpose flour
- 30 gm caster sugar
- 2 eggs
- 240 ml milk
- 45 ml butter, melted
- 1 tsp vanilla extract
- ¼ tsp salt
- 60 gm butter
- 55 gm packed brown sugar
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 60 ml halfandhalf cream
- 6 bananas, halved lengthwise
- 360 ml whipped heavy cream
- 1 pinch ground cinnamon
Instructions:
- Sift flour and sugar into a bowl then add the eggs, one at a time, and mix. Add the melted butter, vanilla, and salt and whisk until smooth. Let this rest for 15 minutes.
- Heat a sixinch nonstick pan over medium heat or a skillet and lightly grease with butter. Pour three tablespoons of batter, and quickly tilt the pan in circles to spread.
- Cook until edges look dry, about a minute and flip and cook the other side until lightly golden.
- Stack the crepes and cover with a clean kitchen towel.
- Melt butter in a large pan, add brown sugar, cinnamon, and nutmeg, and stir to mix and cook.
- Pour in cream and simmer until slightly thick, then add the banana halves and cook 23 minutes, spooning sauce over them.
- Place a banana half on each crepe and roll up carefully. Top with sauce, whipped cream, and a sprinkle of cinnamon.
2. Strawberry crepes
(Serves 6)
Ingredients:
- 90 gm allpurpose flour
- 120 ml milk
- 120 ml water
- 3 eggs
- 45 ml butter, melted
- ½ tsp salt
- 140 gm caster sugar, sifted
- 225 gm cream cheese, softened
- 1 tbsp lemon juice
- 1 tsp lemon zest
- ½ tsp vanilla extract
- 240 ml heavy cream, whipped
- 600 gm fresh strawberries, sliced
Ingredients:
- Add the flour, milk, water, eggs, butter, and salt into a bowl and use a spatula to stir, until smooth and lumpfree. Let this rest for 15 minutes.
- In a bowl, using an electric mixer beat sugar, cream cheese, lemon juice, zest, and vanilla until fluffy and light. Carefully fold in whipped cream and refrigerate until needed.
- Heat a nonstick pan over medium heat and grease with a little bit of butter. Pour two tablespoons batter, and tilt to spread around.
- Cook until edges start browning and flip and cook the other side briefly. Stack and cover the crepes with a damp towel.
- Spread the prepared filling on each crepe, then add sliced strawberries and roll it up carefully.
- Top with extra filling and strawberries.
3. Chocolate Kiwi Crepes
(Serves 4)
Ingredients:
For the Crepes:
- 115 gm whole wheat flour
- 1 tsp sugar
- 240 ml milk
- 1 pinch salt
- 2 whole eggs
For the filling:
- 5 kiwis, peeled and sliced
- Chocolate spread, as needed
Instructions:
- Grab a large mixing bowl, crack eggs into the bowl, and whisk the eggs until well beaten.
- Pour the milk and whisk to mix. Set aside.
- In a separate big bowl, sift the whole wheat flour, sugar, and salt and mix.
- Gradually add the contents of the flour bowl to the egg bowl, whisking continuously to avoid lumps. Keep whisking until you achieve a smooth, thin batter consistency.
- Strain the crepe mixture through a fine mesh sieve into a tall jug, for easier portioning, to ensure there are no lumps.
- Allow the batter to rest at room temperature for about 1520 minutes. This will help the crepes turn out to be soft and fluffy.
- To make the crepes, warm a crepe pan with a rim, or a skillet on medium heat. Grease with butter or oil and once hot, pour just enough batter to cover the base, tilting and swirling the pan to spread the batter into a thin film. Pour any excess batter back into the jug.
- Cook until the bottom begins to turn slightly golden, then carefully lift the edges and flip the crepe to cook the other side for a few seconds.
- Transfer the prepared crepes to a platter and cover with a dome lid to keep warm and soft. Stack the crepes as you make them.
- To serve, spread the chocolate spread on the inside of each crepe, place sliced kiwi as filling, and fold into a triangle.
- Serve these Chocolate Spread and Kiwi Filled Whole Wheat Crepes for a weekend breakfast along with smoothies, or as an afterschool snack for kids.